Mild Chinese-Style Chicken Curry

Name: Mild Chinese-Style Chicken Curry with Rice and Mushrooms
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Pieces of White onion; 250 Grams of Mushroom; 1 Tbsp of Vegetable oil; 2 Grams of Turmeric powder; 8 Grams of Curry powder; 2 Grams of Garlic powder; 2 Grams of Ginger powder; 2 Grams of Chinese 5 spice; 300 ML of Water; 1 Pieces of Chicken stock cube; 5 Grams of Coconut sugar; 100 Grams of Green peas; 15 Grams of Tamari; 15 Grams of Corn starch; 1 Tsp of Salt; 1 Tsp of Black pepper; 10 Grams of Sesame seeds; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water

with Rice and Mushrooms

Not too spicy, not too mild. Not too filling, not too light. Goldilocks, this one's for you - it’s just right.

Cals 642 · Prot 61 · Carbs 92 · Fat 7

Family Friendly

30 min

Mild Chinese-Style Chicken Curry with Rice and Mushrooms

Not too spicy, not too mild. Not too filling, not too light. Goldilocks, this one's for you - it’s just right.

Cals 642 · Prot 61 · Carbs 92 · Fat 7

Family Friendly

Ingredients

Curry

Chicken breast

400 Grams

White onion

0.5 Pieces

Mushroom

250 Grams

Vegetable oil

1 Tbsp

Turmeric powder

2 Grams

Curry powder

8 Grams

Garlic powder

2 Grams

Ginger powder

2 Grams

Chinese 5 spice

2 Grams

Water

300 ML

Chicken stock cube 4*5*9*15*

0.5 Pieces

Coconut sugar

5 Grams

Green peas

100 Grams

Tamari 9*

15 Grams

Corn starch

15 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Sesame seeds 3*

10 Grams

Rice

Jasmine rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2685 / 642
Fats (g)	7.3
of which saturated (g)	1.8
Carbohydrates (g)	92
of which sugars (g)	5
Fibers (g)	6.8
Proteins (g)	60.5
Salt (g)	3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Rinse, then soak the jasmine rice. Peel and slice the onion into wedges. Clean and chop the mushrooms. Chop the chicken into bite-size pieces.

2 Boil rice

Drain the rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

3 Fry chicken

Meanwhile, heat a large pan over a high heat with the vegetable oil. Once hot, add the chicken and cook for 3 min until browned.

4 Sauté veg

Add the mushrooms and cook for 4 min. Add the onion, turmeric, curry powder, ginger powder, garlic powder and a pinch of Chinese 5 spice. Stir-fry for 1 min further.

5 Simmer

Reduce the heat to medium, add the water, stock cube, coconut sugar, peas and tamari. Simmer for 2 min. Meanwhile, in a mug, whisk the corn starch with 2 tbsp of water until smooth.

6 Serve

After 2 min, whisk the corn starch mix into the curry and simmer for 1 min further or until thickened. Season generously with salt and pepper. Serve the curry over the rice and garnish with the sesame seeds.

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